Description
This Apple Cider Cheddar Cheese Butternut Squash Soup is a comforting and flavorful fall-inspired dish. It features tender butternut squash simmered with apple cider and dry mustard, then blended to a smooth texture and enriched with sharp cheddar cheese. Optional garnishes like crispy prosciutto, bacon, pepitas, or chopped apple add delightful texture and taste.
Ingredients
Soup Base
- 1 Tablespoon olive oil
- 1 large butternut squash, peeled, seeded, and cut into chunks
- 1 medium onion, chopped
- 1 teaspoon dry mustard
- 1 cup chicken or vegetable broth or stock (plus additional if needed)
- 12 oz hard cider (or regular apple cider, juice, or an additional 1 ½ cups broth or stock)
- Salt and pepper, to taste
Cheese
- 1 ½ cups (6 oz.) shredded sharp cheddar cheese
Optional Garnishes
- Crispy prosciutto or bacon
- Pepitas (pumpkin seeds)
- Chopped apple
Instructions
- Heat the oil: In a large saucepan, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté squash and onion: Add the butternut squash chunks, chopped onion, and a pinch of salt and pepper to the pan. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the squash starts to soften.
- Add liquids and seasoning: Pour in the hard cider and chicken or vegetable broth along with the dry mustard. Cover the pot and bring to a boil, then reduce to a simmer.
- Simmer until tender: Let the mixture simmer gently for 20 to 25 minutes until the butternut squash is very tender and ready to be blended.
- Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until smooth, then return to the pot.
- Reheat gently: Bring the pureed soup back to a low simmer, ensuring it doesn’t reach a full boil to avoid curdling the cheese.
- Incorporate cheddar cheese: Gradually add the shredded sharp cheddar cheese a little at a time, stirring continuously until each addition is smooth and melted before adding more. This ensures a creamy texture.
- Serve with garnishes: Ladle the soup into bowls and top with your choice of crispy prosciutto, bacon, pepitas, or chopped apple for added flavor and texture.
Notes
- Use vegetable broth to make this soup vegetarian.
- Be careful not to boil the soup after adding the cheese to prevent it from becoming grainy.
- Adjust cider quantity depending on desired tartness; you can substitute with apple juice for a milder flavor.
- For a smoother soup, peel the butternut squash thoroughly and remove all seeds before cooking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.